Makes 3-4 servings
1 lb boneless, skinless chicken thighs, trimmed and cut into chunks
1/4 cup flour
1 tsp garlic salt
1/4 tsp pepper
1/4 tsp paprika
1 Tbsp canola oil
1/4 cup freshly squeeze lemon juice
2 Tbsp honey
1/4 tsp Shirley J chicken bouillon or 1/2 tsp regular chicken bouillon granules
1 Tbsp soy sauce
1 Tbsp Dijon mustard
1 Tbsp quick-cooking tapioca
1. Place flour, garlic salt, pepper and paprika in a tupperware container. Place chicken on top of flour. Cover with a lid and shake and shake until the chicken is well coated with the flour.
2. Heat oil in a pan and when it starts smoking add the chicken in and quickly brown for about 2 minutes on each side. Add the chicken to the slow cooker.
3. In a bowl, whisk the lemon juice, honey, bouillon, soy sauce, mustard and tapioca together until smooth. Pour over the top of the chicken.
4. Cover slow cooker and cook on LOW for 3-5 hours. Serve chicken over rice or pasta or however you prefer.
Review:
I made this because I thought it would work well with the zucchini linguine. I didn’t really like it with the pasta…the flavors seemed to clash. But I did like it plain. Next time I would serve it on rice. My husband tried it and said that it tasted “restaurant quality.” I’m not sure I liked it as much as the cashew chicken but it was pretty good. 3 1/2 stars.
Slow cooker recipes are popular at our house!! Looks delicious! Thanks for being a part of our "Strut Your Stuff Saturday." Hope to see you again real soon!! -The Sisters
We have to try this!
We'd love to see this at our Beautify it Monday link party open now!
-Four Sisters
Bringingbeauty.blogspot.com
Alexandra, I would serve it over a seasoned rice…it's kind of like an Asian dish. So yeah, with broccoli would be awesome.
It looks like you added diced tomatoes and avocado with the chicken and served over pasta. If you served it over rice would you add the tomato/avocado combination? Or maybe add something else? Steamed broccoli?